Crock Pot Beef Burgundy Stew

• 2 lbs lean stewing beef
• 2 tablespoons oil
• 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
• 1/2 cup chopped onion
• 1/2 cup shredded carrot
• 1/3 cup Burgundy wine
• 1/2 lb sliced mushrooms
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup cold water
• 1/4 cup flour

1. In a skillet, brown the stew meat in the oil;drain.
2. Place meat into crock pot.
3. Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
4. Cover crock pot.
5. Cook on low setting 10-12 hours.
6. After cooking time turn crock pot to high.
7. Blend the cold water and flour into a smooth paste.
8. Stir into beef mixture.
9. Cook and stir until thickened and bubbly.
10. Serve over buttered noodles, rice, or on mashed potatoes.

lean stewing beef, oil, condensed golden mushroom soup, onion, shredded carrot, burgundy wine, mushrooms, thyme, worcestershire sauce, cold water, flour

Taken from www.food.com/recipe/crock-pot-beef-burgundy-stew-46906 (may not work)